crepes (makes 8)
2 eggs
1 c milk
3/4 c flour
1 T sugar
2 T butter
Sauce:
2 large untreated organic oranges
1 C sugar
1. Stir together the eggs, milk, flour and sugar to make a batter. Heat the butter in a small skillet until it is golden brown and stir it into the mixture. Set the batter aside
2. Scrub the oranges and pat them dry. Zest one of the oranges. Squeeze out the juice. In a saucepan, cook the zest, juice and sugar over high heat to make a thin syrup.
3. Peel the remaining 2 oranges. Also completely peel off the white inner skins. With a sharp knife, cut out the orange slices between their thin skins. Catch th juice.
5. Place the orange slices on the crepes and fold the crepes over. Put the crepes back into the skillets, pour over the syrup and heat through for 1 minute
Monday, June 6, 2011
Alsace Onion Tart
Crust
2 C flour
1/2 tsp salt
1 egg
1 2/3 C chilled butter
Topping
1 lb 5 oz onions
1 stick butter
salt, black pepper
paprika
2 Tbsp flour
1 c milk
2 egg yolks
1 c heavy cream
4 oz lean smoked ham
4 oz Gruyere Cheese
can sub cream cheese instead of the milk and heavy cream.
1. knead together the ingredients for the crust. Shape it into a ball and wrap it in plastic wrap. Chill for about 1 hour.
2. Peel the onions and cut thim into very thin slices.
3. Melt half the butter in saucepan. Add the onion rings and fry and stir for 3 minutes, until they are golden. Season with salt, pepper and paprika.
4. Melt the rest of the butter in a second saucepan. Tip in the four, stir and fry until golden. Continue stirring, while you add the milk, a little at a time. Cook over low heat for about 5 minutes. Take the saucepan off the heat. Stir in the egg yolks and the cream, and then the onions.
5. Heat oven to 400. Knead the dough again, then roll it out thinly. Line the quiche dish with the cough. Cut off the overlap.
6. Spread the onion mixture onto the dough. Chop the ham into cubes and grate the cheese. Sprinkle the tart with both. Bake in the oven for 40 minutes. Allow the tart to rest for 10 min before cutting.
2 C flour
1/2 tsp salt
1 egg
1 2/3 C chilled butter
Topping
1 lb 5 oz onions
1 stick butter
salt, black pepper
paprika
2 Tbsp flour
1 c milk
2 egg yolks
1 c heavy cream
4 oz lean smoked ham
4 oz Gruyere Cheese
can sub cream cheese instead of the milk and heavy cream.
1. knead together the ingredients for the crust. Shape it into a ball and wrap it in plastic wrap. Chill for about 1 hour.
2. Peel the onions and cut thim into very thin slices.
3. Melt half the butter in saucepan. Add the onion rings and fry and stir for 3 minutes, until they are golden. Season with salt, pepper and paprika.
4. Melt the rest of the butter in a second saucepan. Tip in the four, stir and fry until golden. Continue stirring, while you add the milk, a little at a time. Cook over low heat for about 5 minutes. Take the saucepan off the heat. Stir in the egg yolks and the cream, and then the onions.
5. Heat oven to 400. Knead the dough again, then roll it out thinly. Line the quiche dish with the cough. Cut off the overlap.
6. Spread the onion mixture onto the dough. Chop the ham into cubes and grate the cheese. Sprinkle the tart with both. Bake in the oven for 40 minutes. Allow the tart to rest for 10 min before cutting.
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